Leave your taste buds tingling with this Chilli and orange lamb chop recipe. Full of spicy and zesty flavours that all pallets will love.
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + 15 mins marinating time
Ingredients
- 700g pumpkin, peeled, cut into 2 cm cubes
- 1/4 cup (60ml) olive oil
- 1 orange, zested and juiced
- 1 long red chilli, finely chopped
- 2 garlic cloves, crushed
- 4 Coles Australian Lamb Forequarter chops
- 3 spring onions, finely chopped
- 3/4 cup pearl couscous
- 1 1/2 cups (375ml) chicken stock
- 2 tbs dried cranberries
- 60g pkt Coles Brand Australian Baby Spinach
- 100g fetta, crumbled
- Orange slices, to serve
- Parsley sprigs, to serve
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Method
Step 1
Preheat oven to 180°C. Place the pumpkin on a baking tray lined with baking paper. Drizzle with 2 tsp olive oil. Season with salt and pepper. Bake in oven for 25-30 mins or until golden and cooked through.Step 2
Meanwhile, combine the orange juice, orange zest, chilli, garlic, and 2 tbs of the remaining olive oil. Place the lamb forequarter chops in a glass or ceramic dish. Pour over two-thirds of the marinade. Set aside for 15 mins to allow the flavours to develop.
Step 3
Heat remaining olive oil in a saucepan over medium-low heat. Add the spring onion and cook for 2 mins. Add the couscous and stir for 1 min. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 10 mins or until most of the liquid has evaporated. Remove from heat and set aside for 10 mins to rest.Step 4
Heat a barbecue or chargrill plate on medium-high heat. Cook lamb chops for 3 mins each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 mins.Step 5
Combine the pumpkin, couscous, dried cranberries, spinach, fetta and remaining orange juice mixture. Divide chops among serving plates. Top with sliced orange and parsley sprigs. Serve with the couscous salad.
Chilli and orange lamb chops with pearl couscous salad
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + 15 mins marinating time
Ingredients
- 700g pumpkin, peeled, cut into 2 cm cubes
- 1/4 cup (60ml) olive oil
- 1 orange, zested and juiced
- 1 long red chilli, finely chopped
- 2 garlic cloves, crushed
- 4 Coles Australian Lamb Forequarter chops
- 3 spring onions, finely chopped
- 3/4 cup pearl couscous
- 1 1/2 cups (375ml) chicken stock
- 2 tbs dried cranberries
- 60g pkt Coles Brand Australian Baby Spinach
- 100g fetta, crumbled
- Orange slices, to serve
- Parsley sprigs, to serve
Description
Leave your taste buds tingling with this Chilli and orange lamb chop recipe. Full of spicy and zesty flavours that all pallets will love.
Method
Step 1
Preheat oven to 180°C. Place the pumpkin on a baking tray lined with baking paper. Drizzle with 2 tsp olive oil. Season with salt and pepper. Bake in oven for 25-30 mins or until golden and cooked through.Step 2
Meanwhile, combine the orange juice, orange zest, chilli, garlic, and 2 tbs of the remaining olive oil. Place the lamb forequarter chops in a glass or ceramic dish. Pour over two-thirds of the marinade. Set aside for 15 mins to allow the flavours to develop.
Step 3
Heat remaining olive oil in a saucepan over medium-low heat. Add the spring onion and cook for 2 mins. Add the couscous and stir for 1 min. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 10 mins or until most of the liquid has evaporated. Remove from heat and set aside for 10 mins to rest.Step 4
Heat a barbecue or chargrill plate on medium-high heat. Cook lamb chops for 3 mins each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 mins.Step 5
Combine the pumpkin, couscous, dried cranberries, spinach, fetta and remaining orange juice mixture. Divide chops among serving plates. Top with sliced orange and parsley sprigs. Serve with the couscous salad.